Cast iron vs. carbon steel 

Thanks Lenard, great info!

This comment is more informative than the entire video.

Great comment except for the smooth cooking surface on the cast iron pan. The rough surface on cast iron does exactly as you state, makes a thicker, more durable, and consistent. It also makes them easier to clean, because you don't have to worry about destroying your seasoning in the cleaning process. Folks, don't ever grind down your cast iron pan to a smooth surface, you are destroying one of it's most important features. Several pros have done experiments on the smooth vs rough surface cast iron. The smooth surface cast iron doesn't hold it's seasoning, very simple.

Question can you cook acidic foods on carbons steel and is it easier to clean?

@@alexpadillayt No, you can't. Carbon steel needs to be seasoned just like cast iron. The seasoning gets damaged when you use acidic food on it. Just like with cast iron, if you have a well seasoned pan it will survive *occasional* acidic food. You can throw in some tomatoes into the stir fry but maybe do not cook a tomato sauce in it for half an hour. For acidic food I keep stainless steel pan.

I mean they're technically not wrong.

I have their 13” skillet. It’s amazing and worth the $200. It costs more to make thus costing more to sell. Investment casting is harder to do and more time consuming whereas lodge spits them out all day long on their conveyer belt. Which is fine, I like lodge. But there’s always a reason for pricing

@@thehumblepeach9018 Most times the reason for pricing like that is artificial. In this case, Lodge has a huge facility and plenty of resources, so mass production becomes quite inexpensive. The material is the same, and I challenge you to contrast the quality by result, cook on both, see if there is a difference. The "I spent way too much and that makes me feel like it's quality" bias is easy to see. People do, after all, by the apple watch. My watch costs less than a 10th, never needs recharged (10 year battery) and is more durable, and oh yes, tells the time, the main purpose of a watch. Paying more doesn't mean it's better. Just means you have the money to burn.

@@frosted1030 - 😂

@@frosted1030 At the end of the day I think it just comes down to what features you want and how much you're willing to pay for it. I love my Lodge but I would also pay for this specific cast iron skillet because of the weight, smooth surface, and how much more quickly it heats up. You can always sand down the Lodge if you want to or buy their more expensive Blacklock series if you want a lighter Lodge cast iron with the more ergonomic handles and detailing for some of those features, but others just want a single cast iron skillet that does all of that straight from the factory. Brand prestige will always be a factor (that's why people would pay hundreds of dollars for older Griswold cast iron that's similar to a $20 Lodge with a different finish) for some people so I can understand that side of the argument as well. Again it just comes down to what you want and how much you're willing to pay for it. Take your apple watch comparison for example. For you a watch that just tells the time is enough. For me, I can use my apple watch to unlock or lock the August lock on my doors much faster than taking out my keys to do so, track my steps/distance/heart rate, start/lock/unlock my car (I can unlock it with the keys in my pocket though), get constant notifications at a glance (especially for my calender and messages), have a GPS device to tell me directions without taking out my phone, control my music without taking out my phone, adjust the temperature to my home, just seeing my daughter's face everytime I look at my watch, and so much more. That's worth the extra cost compared to a standard watch that only tells the time and it's much cheaper while doing more than many luxury brand watches that can only tell time. My father-in-law had a stroke and his watch automatically called emergency services (as well as sent me a notification) after detecting abnormal heart activities and his fall. Being able to detect something like that and potentially saving his life by getting him treatment sooner is well worth the price of an Apple watch that I got for him. With a cheap $30 accessory my father-in-law's apple watch tracks his blood pressure as well after he had his first stroke. All of these features from an Apple watch are extras that many people won't care about if they only want their watch to tell time, but they're indispensable to me and many others for more money.

@@JacksonWalter735 " I would also pay for this specific cast iron skillet because of the weight, smooth surface, and how much more quickly it heats up." Read it again, lodge makes carbon steel pans for about $20. Performance is nearly identical to the $174 pan, get over your brand centric view. Nobody comes to your house to admire your pans, if they do you have bogger problems. "Being able to detect something like that and potentially saving his life by getting him treatment sooner is well worth the price of an Apple watch" Please review what actually happens in 99% of those cases. Generally the person goes to a doctor, the doctor orders tests with MEDICAL equipment. By coincidence in rare occasions, they verify an event recorded on a watch. Most times they send the person home with the advice "don't rely on non-medical devices and non-doctors for medical diagnostics. We have a system for that which works better." " my father-in-law's apple watch tracks his blood pressure" So, it's not $30, it's $99 for a medically accurate cuff for the Apple Watch. Wrist monitor cuffs are not medically accurate as wrist position and movement drastically change the results. Low cost manual blood pressure cuff requires skill and practice to read, and that will cost you around $20+. Digital takes some of the guesswork out of it but is often uncalibrated and can cause false readings.

Then go buy a Lodge cut from an engine block.

Yes, they are. We manufacture using a very different (and labor-intensive) process that makes them lighter and smoother than other pans. It also allows us more design freedom - like how we made the handle thicker at the end and the flared rim. If we made lower cost pans we would have ended up with a product like others on the market that sand-cast then mill the surface. This was not a compromise that we were willing to make. Once cast, this piece of iron will last forever. This isn't a piece you will replace in a few years. Because of this, we think it is worth the extra effort/money to make them the way we do.

Sh*t, I was so focused on what he was saying that I forgot he was hot...

Marquette Castings so that’s a no with the handsome man, huh?

@@l4d2_ellis20 😂

@@marquettecastings6113 looking great pan and i will definitely buy, but please can you tell whether handle gets hot while searing steaks and possible oven temperature .thanks

is he even straight

Check out Finex out of Portland. More spendy, but holy moly is it pretty. 😍

Don't even need to sand the Lodge. Once you build up your seasoning it'll be super smooth.

@@pizzapie4me My experience with lodge has been that if I do as you describe, everything sticks aggressively, requires scoring pads to remove and in the process killing the existing coating. They certainly can be made to work properly (and I have done it), but it's quite a lot of work.

@@I..cast..fireball After about a week of usage on my Lodge, I can't get anything to stick to it, and it's only gotten better. -shrugs-

@@pizzapie4meSome magic oil I don't know about maybe? What kind of food do you cook in it during the first week? Genuinely curious.

@@I..cast..fireball Just a lot of veggies, onions in particular. Use mostly olive and canola oil and cook toast to soak up the leftover oil.

I'm looking to buy a skillet soon, and am probably going to go with a carbon steel one. Could you post the review of the carbon steel skillets that you're talking about?

@@StarmanDX ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--suTmUX4Vbk.html

Nice friend to give a FREAKING $259 pan!!! These are crazy expensive!

Any product will have huge price increase if you put a brand name to it. A jacket with Nike, a 18/10 stainless steel with AllClad, a pair of shoes with Adidas.......

Debuyer

Some expensive cookware is worth it, some isn't. I own expensive (Stargazer) cast iron and cheap (Lodge) cast iron. The expensive ones are better in every single way and I don't regret them at all. Some say Lodge gets the job done and it does but I just wanted a little more from it is all.

I agree! Totally trust Kent Rollins reviews.

He's the cast iron Guru

Don't forget the culinary fanatic!

He was the guy on Throw Down With Bobby Flay right?

Let’s see Kent do a review, I know this pan will blow his mind. Shan will love the handle and weight.

Carbon steel is good as a stovetop but I prefer cast iron. Cast iron is what I mostly own and can use for anything. I do have a outside propane griddle that is carbon steel though which I love.

More weight = more material = more energy "stored" If I want that extra heat reserve, I go with cast iron. I also prefer cast iron in the oven. But for most tasks I prefer my lighter carbon steel skillets, but even then I go with the heavier ones with thicker walls [usually 3mm] (De Buyer Carbonne Plus, Turk Professional [662xx]). They store more heat and are less prone to warping.

Our Carbon steel pan (4.4 lbs) is actually heavier than our cast iron (4.1 lbs). By choice, we use a 3mm steel for the carbon steel pan.

@@marquettecastings6113 that’s good to know, I have all cast iron but will eventually get a carbon steel pan

He forgot to mention the fact that cast iron is brittle enough to shatter if you drop it once, while carbon steel is quite the opposite and will in a worst case scenario get a dent.

got it. Thanks!

you use rusting cast iron, dude.

Your seasoning is weak. I cook acidic food in my cast iron all the time and it performs flawlessly.

working on an enameled version of the Carbon Steel that will be a perfect stainless-replacement.

Wow, 🤦

Yes

Is carbon steel safe for my health?

@@carlosayala6754 Absolutely!

@@ronl8495 thanks man.

​@carlosayala6754 don't simmer acidic food such tomatoes sauces because it will taste metallic. Different pan material serve Different purposes

sorry for the late reply. The handle on our carbon steel stays very cool when searing. Depending on how long its on the heat, you may not need to use an oven mitt. The handle is solid stainless steel and is thicker at the end which makes the heat very slow to travel to the end.

What do you mean?

that's the most artificial comment i've read. Get a life loser

“Unable to watch”... see a doctor.

🙄